请列举5篇左右代表性论文或著作。(Please list 5 representative publications) 1. Haiqing Ye, Xinsong Lang, Yaoyao Ji, Shengnan Li,Naicheng Xin, Xiangren Meng,Tiehua Zhang, Xue Shen* and Changhui Zhao*. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai. Food Research International (In press) 2. Changhui Zhao, Nan Chen, Tolulope Joshua Ashaolu*. Whey proteins and peptides in health-promoting functions - A critical review. International Dairy Journal (In press) 3. Xiaoyun He,Shujuan Zheng,Yao Sheng,Jia Xu,Wentao Xu,Kunlun Huang* and Changhui Zhao*. Chlorogenic acid ameliorates obesity by preventing energy balance shift in high-fat diet induced obese mice. Journal of the Science of Food and Agriculture 2021, 101(2): 631-637 4. Xinhui Zhou, Hao Wang, Cuina Wang, Chao Zhao, Qian Peng, Tiehua Zhang* and Changhui Zhao*. Stability and in-vitro digestibility of beta-carotene nanoemulsion fabricated with different carrier oils. Food Science & Nutrition. 2018, 00:1–8. 5. Changhui Zhao#*, Xue Shen# and Mingruo Guo. Stability of lutein encapsulated whey protein nano-emulsion during storage. PLoS ONE 13(2): e0192511. |